Solid-State Fermentation of Soybean Meal with Edible Mushroom Mycelium to Improve Its Nutritional, Antioxidant Capacities and Physicochemical Properties

Solid-State Fermentation of Soybean Meal with Edible Mushroom Mycelium to Improve Its Nutritional, Antioxidant Capacities and Physicochemical Properties

Soybean meal is a class of by-products obtained from the processing of soybean products. Despite its high nutritional value, the presence of glycoside isoflavones limits human use of soybean meal. This study evaluated the effect of solid-state fermentation (SSF) with different edible mushroom myceli...

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Bibliographic Details
Main Authors: Jian Wang, Quanjin Jiang, Zhenyu Huang, Yan Wang, Hynek Roubik, Kai Yang, Ming Cai, Peilong Sun
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Fermentation
Subjects:
soybean meal
solid-state fermentation
edible mushrooms
nutritional value
Online Access:https://www.mdpi.com/2311-5637/9/4/322

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https://www.mdpi.com/2311-5637/9/4/322

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